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Slow-Roasted Lemon Dill Chicken Recipe
Slow-Roasted Lemon Dill Chicken Recipe photo by Taste of Home

Slow-Roasted Lemon Dill Chicken Recipe

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4.5 8
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This is a different, fresher-tasting meal than some of the heartier ones that are usually slow cooked. It goes perfectly with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES: 6 servings


  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 1/4 cup chicken stock
  • 4 sprigs fresh parsley
  • 4 fresh dill sprigs
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutritional Facts

5 ounces cooked chicken equals 366 calories, 23 g fat (8 g saturated fat), 127 mg cholesterol, 542 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.


  1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
  2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
  3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
  4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Originally published as Slow-Roasted Lemon Dill Chicken in Taste of Home April/May 2014

Nutritional Facts

5 ounces cooked chicken equals 366 calories, 23 g fat (8 g saturated fat), 127 mg cholesterol, 542 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 19, 2015

"Followed the recipe exactly. The chicken was very moist, but despite all the seasonings in the recipe, it was very bland. Didn't taste like either lemon or dill. I would not make again."

Reviewed Apr. 6, 2015

"CrockPot wouldn't make it brown like the picture, and for those people who like a crispy browned skin, you could make this recipe in a pan and put it in a slow oven. Crockpot cooking is for convenience and for not heating up your kitchen in the summer as someone mentioned. I think it sounds delicious and want to try it, but I think I'll put mine in the oven."

Reviewed Mar. 8, 2015

"I make this a lot, I don't eat chicken skin so the "crispy" factor isn't an issue. I turn mine breast side down, I think white meat is too dry, turning it breast side down makes it very moist and flavorful. Sometimes instead of fresh dill, I use fresh rosemary. I usually take the chicken from the bones before serving. My favorite lunch with leftovers is chicken wrapped in a warm corn tortilla with pickled jalapenos and onion. I use the skin and bones to make stock, nothing goes to waste around here! LOL"

Reviewed Jun. 25, 2014

"I agree the name is a bit misleading - this was not really a roast chicken. It was juicy and delicious just the same, though. I found it really easy to put together."

Reviewed Jun. 22, 2014

"Although the chicken came out very moist and flavorful, it didn't look anything like the picture, and it certainly isn't "roasted". There was also too much paprika, I think. I made it for Sunday dinner today since using a crock pot doesn't heat up the kitchen on a hot day. I like my chicken crispy, so I probably won't be making this again."

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